After
trying with the lemon jelly I have made
jam. And it’s delicious, I think even
more than the jelly, though it’s a matter of taste: the jelly has a touch of
acidity that makes it very fresh.
The jam has a bitter touch and a fantastic texture, thanks in part to the lemon
peel.

Ingredientes (se puede hacer otra cantidad en la misma proporción):

2 kilos de limones

2 kilos de azúcar

Ingredients
(you can cook a different quantity using the same proportion):

2. Place the slices into a pot, cover
with water and leave to soak the
whole night.

3. The next day place to cook adding two kilos of sugar (you can put a
bit less, depending on how bitter you like the jam).

4. While stirring constantly keep
it boiling till obtaining the right consistency. To verify,
put a spoonful of jelly on a plate and leave
to cool. Then bend the plate: it will slip depending on how thick is it.

5. Put the jam in glass jars and, tightly closed, place them into a big
pot, cover with water and cook in a
water bath for twenty minutes. This way it will preserve
for a long time out of the refrigerator.

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